Mushroom Bacon Bites Recipes

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CREAMY GARLIC MUSHROOMS AND BACON



Creamy Garlic Mushrooms and Bacon image

Creamy Garlic Mushrooms and bacon in a mouthwatering cheesy sauce as a side or main. The best Low Carb or Keto Mushroom Recipe!

Provided by Karina

Categories     Side Dish

Time 40m

Number Of Ingredients 12

8 ounces (250 g) bacon, cut into strips
2 tablespoons butter
26 ounces (750 g) brown mushrooms, washed ((pat dry with paper towel))
1 tablespoon olive oil
1/4 cup dry white wine ((or chicken broth/stock))
6 cloves garlic (finely chopped)
1 1/2 cups (400 ml) heavy cream, ((thickened cream or evaporated milk))
1 tablespoon fresh chopped parsley
1 teaspoon fresh chopped thyme
Salt and pepper (to season)
1/2 cup fresh shredded or grated mozzarella
1/4 cup fresh shredded or grated parmesan cheese

Steps:

  • Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside.
  • In the same pan, melt the butter. Add the mushrooms, drizzle with oil and mix through, scraping up any browned bits from the bottom of the pan. Fry for 2-3 minutes to lightly brown mushrooms and release their juices (if any).
  • Pour in the wine (or broth) and let reduce for 2 minutes, while occasionally stirring. (Preheat broiler or oven grill.)
  • Add in the garlic and stir it through for a minute, until fragrant. Pour in the cream and herbs. Reduce heat down to low. Gently simmer until tender (about 4-5 minutes) and sauce is slightly thickened. Season with salt and pepper.
  • Add the bacon back in and give everything a good mix to combine all of the flavours together. Top the mushrooms with the mozzarella and parmesan cheese.
  • Broil until cheese is melted and bubbly and mushrooms are done to your liking (about 3-5 minutes).
  • Serve warm.

Nutrition Facts : Calories 387 kcal, Carbohydrate 7 g, Protein 11 g, Fat 35 g, SaturatedFat 18 g, Cholesterol 99 mg, Sodium 350 mg, Sugar 2 g, ServingSize 1 serving

MUSHROOM PUFF PASTRY BITES



Mushroom Puff Pastry Bites image

These mushroom puff pastry bites make the perfect finger food. I even freeze them for a quick appetizer for unexpected guests. - Marion Ruzek, Jeffersonville, Indiana

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 3 dozen.

Number Of Ingredients 7

2 tablespoons butter
1/2 pound fresh mushrooms, chopped
1 small onion, finely chopped
1 garlic clove, minced
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, softened
1 package (17.30 ounces) frozen puff pastry, thawed

Steps:

  • Preheat oven to 400°. For filling, in a large skillet, heat butter over medium heat. Add mushrooms and onion; cook and stir until tender, 3-5 minutes. Add garlic and pepper; cook 1 minute longer. Stir in cream cheese until melted; remove from heat., Unfold one pastry sheet; cut into 9 squares. Cut each square diagonally in half. Place a scant teaspoon of filling on one half of each triangle. Brush edges of pastry with water; fold over to form a triangle. Seal edges with a fork; place 1 in. apart on parchment-lined baking sheets. Repeat with second pastry sheet and remaining filling., Bake until golden brown, 12-15 minutes. Remove from pans to wire racks. Serve warm. Freeze option: Cover and freeze unbaked triangles on parchment-lined baking sheets until firm. Transfer to a freezer conatiner; return to freezer. To use, bake as directed.

Nutrition Facts : Calories 97 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 70mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.

BACON STUFFED MUSHROOMS



Bacon Stuffed Mushrooms image

The melted cheese and bacon make these irresistible! These mushrooms are simple and delicious! Add some of your diced favorites! Omit bacon for vegetarian version.

Provided by auntfanny

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 50m

Yield 6

Number Of Ingredients 13

4 slices bacon
2 (12 ounce) packages fresh white mushrooms
3 tablespoons butter, melted
6 pitted black olives, finely chopped
¼ cup finely chopped green onion
1 teaspoon oil-packed minced garlic
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch cayenne pepper
1 tablespoon all-purpose flour
¼ cup milk
4 slices Swiss-flavored American cheese, chopped
3 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels, reserving bacon drippings in the skillet. Crumble bacon when cooled.
  • Remove stems from mushrooms and set stems aside. Place mushrooms, hollow sides up, on a baking sheet; brush the insides with melted butter.
  • Chop mushroom stems; cook and stir chopped stems, black olives, green onion, and crumbled bacon in the bacon drippings over medium heat until mushroom stems release their liquid, about 5 minutes. Add garlic, salt, black pepper, and cayenne pepper; stir to coat.
  • Tilt the skillet slightly; move vegetable-bacon mixture to one side, allowing the bacon drippings to pool to the other side. Whisk flour into bacon drippings until smooth and paste-like; slowly stir in milk until gravy is smooth. Mix vegetable-bacon mixture into the gravy. Add American cheese and Parmesan cheese; cook and stir until cheeses melt, about 5 minutes. Spoon filling into mushroom caps.
  • Bake in the preheated oven until mushrooms are tender and filling is lightly browned, about 20 minutes. Remove mushrooms from baking sheet and cool on platter for 2 minutes before serving.

Nutrition Facts : Calories 258.1 calories, Carbohydrate 7.1 g, Cholesterol 47.7 mg, Fat 22.1 g, Fiber 1.5 g, Protein 11.4 g, SaturatedFat 11.1 g, Sodium 769.8 mg, Sugar 2.5 g

BACON STUFFED MUSHROOMS



Bacon Stuffed Mushrooms image

Bacon Stuffed Mushroom caps are the perfect appetizer! Filled with creamy bacon mixture and topped with parmesan, these little bite-sized treats are bursting with flavor!

Provided by Amanda Rettke

Categories     Appetizer

Time 40m

Number Of Ingredients 10

16 ounces Baby Bella Whole Mushrooms
1 tablespoon extra virgin olive oil
1 tablespoon minced garlic
8 ounces cream cheese, (softened)
¼ cup freshly grated Parmesan cheese
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon ground cayenne pepper
1 cup bacon, (cooked and crumbled)
¼ cup mozzarella cheese, (shredded)

Steps:

  • Preheat oven to 350°F.
  • Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
  • Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
  • Once cooled, stir in the cream cheese, bacon, parmesan cheese, black pepper, onion powder, and cayenne pepper. Mix together.
  • Fill each mushroom cap with a generous amount of stuffing. To make filling the mushrooms easier, use a piping bag with the tip cut off. Or, use a plastic baggie with the corner cut off.
  • Arrange the mushroom caps on a clean cast iron skillet.
  • Sprinkle the mushroom caps with shredded mozzarella cheese.
  • Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
  • Serve immediately.

MUSHROOM BACON



Mushroom Bacon image

Caramelized, crispy mushrooms take on the meaty flavor of bacon in this recipe. Put a few slices on toasted bread with sliced tomato and crisp lettuce for a vegetarian BLT. Or serve alongside a bowl of oatmeal for a great breakfast to jumpstart your day.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h55m

Yield Eight 1/4-cup servings

Number Of Ingredients 8

6 tablespoons vegetable oil
1 pound portobello mushrooms, cleaned and thinly sliced (about 1/8-inch thick)
2 tablespoons molasses
2 tablespoons low-sodium soy sauce
2 tablespoons brown sugar
1/2 teaspoon garlic powder
3/4 teaspoon smoked paprika
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 300 degrees F, line 2 baking sheets with parchment paper and line a third baking sheet or pan with paper towels. Brush each parchment-lined baking sheet with about 1 tablespoon of vegetable oil. Place the mushroom slices in a single layer, very close together, on the parchment and brush lightly with the remaining vegetable oil.
  • Bake the mushrooms until slightly softened and brown, 25 to 30 minutes, then flip the mushrooms over, rotate the pans in the oven and bake until the mushrooms are well-browned and the edges are crispy, another 30 to 35 minutes. Remove from the oven and transfer to the paper-towel lined baking sheet to dry for a few minutes. (Leave the oven on.)
  • In a large bowl, whisk together the molasses, soy sauce, brown sugar, garlic powder and paprika. Carefully toss the baked mushrooms in the marinade until evenly coated. Place half the marinated mushroom strips in a single layer (it's ok of they overlap) into a large metal steamer basket or colander that fits snugly into a large, heavy metal pot.
  • Prepare a stovetop smoker: Line the bottom of a large, heavy metal pot with foil. Place two large handfuls of applewood chips in the bottom of the pot. Place the pot over medium heat and use a lighter to light a few of the wood chips. Once the chips are smoking, place the mushroom-filled steamer basket or colander inside the pot, then place a tight-fitting lid on top. Allow the mushrooms to smoke for 5 to 10 minutes, depending on how strong of a smoky flavor you want. Repeat with the second batch.
  • After the mushrooms are smoked, return them to the baking sheets in a single layer. Sprinkle with salt and a few grinds of pepper and return to the oven until crisp, 3 to 5 minutes. Refrigerate in an airtight container for up to 5 days. Reheat in a low oven before serving.

BACON AND MUSHROOM BITES



Bacon and Mushroom Bites image

A hot appetizer simple to put together. Variations could be anything, feta cheese topped with olives and oregano.

Provided by Calee

Categories     Breads

Time 40m

Yield 16 serving(s)

Number Of Ingredients 9

5 slices bacon
6 mushrooms, fresh and chopped fine
2 tablespoons butter, softened
1/4 cup grated cheddar cheese
1/2 teaspoon dry mustard
1/2 teaspoon parsley
1/4 teaspoon paprika
1 (8 ounce) package crescent rolls
3 tablespoons sesame seeds

Steps:

  • Chop bacon and mushrooms, fry until the bacon is crisp, drain and set aside on paper towel.
  • In a small bowl combine cheese, butter, dry mustard, paprika and parsley.
  • Add cooled bacon and mushroom; mix well.
  • Remove dough from can in two rolled sections, don't unroll them. Roll each section in sesame seeds.
  • With serrated knife slice each section into 8 slices.
  • Place on ungreased cookie sheet.
  • With your thumb make an indentation in center of each slice.
  • Top with about 1 tsp of the cheese mixture.
  • Bake at 375°F for 10-12 minutes or until golden brown.

Nutrition Facts : Calories 107.5, Fat 7, SaturatedFat 2.7, Cholesterol 17.6, Sodium 158, Carbohydrate 8.1, Fiber 0.8, Sugar 0.8, Protein 3.2

MUSHROOM BACON BITES



Mushroom Bacon Bites image

Make and share this Mushroom Bacon Bites recipe from Food.com.

Provided by Jennygal

Categories     Vegetable

Time 20m

Yield 2 dozen

Number Of Ingredients 3

24 medium fresh mushrooms
12 slices bacon, strips halved
1 cup barbecue sauce

Steps:

  • Wrap each mushroom with a piece of bacon and secure with toothpick.
  • Thread onto skewers and coat with bbq sauce.
  • Grill uncovered, on med heat 10-15 minutes or until bacon is crisp & mushrooms are tender.
  • Turn and baste occasionally with the sauce.

Nutrition Facts : Calories 764.1, Fat 64.2, SaturatedFat 20.8, Cholesterol 92.5, Sodium 2162.4, Carbohydrate 24, Fiber 3.7, Sugar 8.5, Protein 24.7

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